Glazed radishes, carrots, and peas
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| ¼ | cup | Water |
| 1 | tablespoon | Lemon juice |
| 18 | ounces | Radishes |
| 3 | cans | Carrots,small,whole(16 oz) |
| 20 | ounces | Peas,frozen |
| 1½ | teaspoon | Salt |
| ¾ | teaspoon | Sugar |
| ½ | teaspoon | Pepper |
Directions
Drain cans of carrots.
1. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.
2. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.